Method

01

Combine trout, crème fraîche, herbs, and lemon rind and juice in a bowl, stir to combine, season to taste, transfer to a container or jar and set aside.

02

For frisée and walnut salad, preheat oven to 180C. Scatter walnuts over an oven tray and roast, shaking occasionally, until golden and toasted (3-5 minutes), then set aside in a large bowl to cool. Whisk vinegar and mustard together in a large bowl, add oil, season to taste, whisk to combine and set aside. Add frisée to walnuts, drizzle a little dressing over and toss to combine. Serve with trout rillettes, baguette and lemon wedges.